Perfect Chocolate Chip Pie

Wednesday, October 7, 2015

I couldn't decide last weekend whether I wanted chocolate chip cookies or a slice of pie so I figured I was best off making the best of both worlds!

Perfect Chocolate Chip Pie takes Nestle Toll House Chocolate Chip Pie to the next level by the addition of brown butter and partially baking the crust for extra flakiness because we all know no one likes a soggy crust. It's like a perfectly cooked chocolate chip cookie with a crispy outside and soft chewy center.

If you happen to love living on the wild side like us you know nothing goes better with a warm slice of pie then a big scoop of Vanilla Ice Cream.. I find Perfect Chocolate Chip Cookie Pie is best served slightly warm so the insides a little extra gooey and the ice cream softens just a little even though it's still amazing served plain.

I may have hid part of the pie in the dark recesses of the fridge where no one will think to look..

Ahem... Like the vegetable drawer..

If you happen to be reading this kids I'm sorry but your too late...

Dad and I enjoyed the last piece of deliciousness last night, but I will make you another one soon I promise, or better yet you can make one.

Here's the recipe:

In a small pan whisk 1/2 cup of Butter until brown and nutty smelling over medium-high heat.

Remove from heat and whisk in 1/4 cup Cold Butter until melted.

Allow brown butter to cool until solid but soft this process can be sped up by placing into freezer for 15-20 minutes or the refrigerator until firm.

If brown butter becomes cold allow to return to room temperature before using.

Line a 9" Pie Pan with 1/2 a recipe of Flaky Pie Crust and flute edge as desired.

Use a fork to poke holes in bottom and edges of crust.

Press aluminum foil firmly into bottom and sides of pie crust being careful not to disturb the edge.

INSTRUCTIONS

In a small saucepan brown 1/2 cup of butter, until golden brown, and nutty smelling. Remove from heat, and whisk in remaining 1/4 cup butter, until melted. Allow butter to cool, until room temperature, and solid, but soft. To speed the process place melted butter in freezer for 15-20 minutes until solid. If cold allow to return to room temperature.

Preheat oven to 400 degrees.

Line a 9" Pie Pan with pie dough and flute edge as desired. Poke pie shell with a fork around edges and bottom. Line with foil and bake for for 20 minutes. Remove foil and allow to cool.

About Me

Hi! My name is Serena and welcome to Serena Bakes Simply From Scratch! I'm a wife, and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!